We are looking for experienced Full Time Sous Chef to join our Avoca Dunboyne location.
Sous Chef will assist the Head Chef in proactively managing Kitchen’s operations ensuring consistent high levels of friendly and professional service, responding promptly to individual guest’s & business needs and requests for all food outlets. The ability to lead large team ,cope well under pressure, demonstrate a passion for quality and good communication and organization skills are very important for this role.

• HACCP - Food systems management should be up to date and compliant with HACCP and EHO guidelines. Rotation of stock should be regularly practiced (FIFO - First in, first out). Ask questions, make sure you are up to date with HACCP training.
• Food Preparation - Daily and Weekly food preparation should be undertaken to ensure preparation for the following day or week is of a high standard and sufficient.
• Kitchen Setup/End of Day Duties - ensuring all counters and surfaces are clean, along with storage shelves and storage fridges.
• Food storage - Along with HACCP, food should be stored in appropriate, clean, dry containers and labelled with date of production AND use by date.
• Food Presentation - Ensure that all food/dishes are presentable in keeping with Avoca standards or as directed by your line manager/Head Chef.